Thick and Chewy Peanut Butter Cookies

Who can resist a warm, gooey peanut butter cookie fresh out of the oven? These Thick and Chewy Peanut Butter Cookies are the perfect treat to satisfy your sweet tooth craving!

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• In a mixing bowl, cream together the peanut butter, granulated sugar, and brown sugar.
• Mix in the egg and vanilla extract until well combined.
• Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet.
• Use a fork to create a criss-cross pattern on each cookie.
• Bake for 10-12 minutes or until the edges are set.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Information:

• Serving size: 1 cookie
• Calories: 150
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 90mg
• Total Carbohydrates: 16g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 4g

Popular questions:

• Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for added texture.

• Can I substitute the sugars with a sugar alternative?

You can try using alternative sugars like stevia or monk fruit, but it may alter the texture of the cookies.

• How long do these cookies stay fresh?

Store them in an airtight container at room temperature for up to a week.

Helpful tips:

• Chill the dough for 30 minutes before rolling into balls for easier handling.
• Add a sprinkle of sea salt on top before baking for a sweet and salty flavor contrast.
• For a gluten-free version, use certified gluten-free oats in place of flour.

Expert Secrets:

• Use a kitchen scale to measure the ingredients for precision in baking.
• To make the cookies even chewier, slightly underbake them and allow them to cool on the baking sheet.